Afghanistan Potatoes

Afghanistan potatoes (borani kachalu) is a simple but delicious side dish served with garlic yoghurt. To make Afghan potatoes, you will need:

  • 2 medium potatoes (peeled and sliced 3-4mm thick)
  • 4 tbsp oil
  • 2 tbsp tomato puree
  • 1 onion (finely chopped)
  • 200ml water
  • 2 tbsp chopped coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/8 tsp harissa powder (or chilli powder)
  • 4 garlic cloves (peeled and pressed)
  • 6 tbsp greek yoghurt

In a bowl, mix the pressed garlic and yoghurt and set aside.

Heat the oil in a large frying pan, add the onion and cook on a low heat for 7 minutes.

Stir in the tomato puree, harissa and water, season with salt and pepper, and lay the potato slices in the pan.

Cook over a low heat for 15-20 minutes (until the potatoes are soft), turning the potatoes half way.

Sprinkle with coriander and stir.

To serve, put half of the garlic yoghurt on a plate, place the cooked potatoes on top and drizzle the remaining yoghurt over the top.

Serve with my Afghanistan Red Kidney Bean and Chickpea Curry, and Afghanistan Smoked Paprika Rice.